Pages

Falafel [Vegan]

Today, I made this vegan falafel for our lunch. I made some Potato Főzelék (a Hungarian dish) to go with it. I am so glad that my 5-year-old enjoyed it so much. And of course my lovely husband who totally can't get enough of it.Falafel Ingredients:

1) Drain the soaked chickpeas overnight. Rinse them.2) Working in two batches, add half of the chickpeas, parsley, garlic, onion and cilantro to a food processor and blend until you are left with a paste that’s not completely smooth but holds together when pinched, place the mixture in a bowl and repeat the process with the other half of the ingredients.3) In a small dry skillet, add the cumin seeds and coriander seeds and toast until fragrant, then place them in a mortar and pestle and grind them until almost smooth, place in the bowl with the ground chickpea mixture along with the lemon juice, flour, baking soda and salt, mix until well combined, cover with plastic wrap and pop it in the fridge for about an hour.4) Fill a heavy bottomed pot with some vegetable oil and allow it to come to 190°C.

5) Grab a bit of mixture and make golf ball size falafel, fry for about one minute until deeply golden brown and crispy.6) Drain on a paper towel lined plate and repeat.

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.